Recipe #197 Fried Egg Rolls

Fried Egg Rolls

From Kaitlyn Phillips

Part 1:
1/2 cup shredded meat: pork loin, beef, or chicken (about 1/4 lb.)
1 tsp. cooking wine or sherry (I'd leave this out!!)
1 tsp. cornstarch
1/4 tsp. salt

Part 2:
4 cup shredded cabbage
1 cup shredded celery
1/2 cup shredded carrot

Part 3:
1 Tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
1 tsp. sesame oil

16 egg roll skins
Part 4: (for flour paste)
2 Tbsp. flour
2 Tbsp. water

Peanut or salad oil for deep frying
Part 5:
2 Tbsp. soy sauce
2 Tbsp. white vinegar
1 Tbsp. shredded ginger root

Add 1 to the shredded meat and mix thoroughly. Heat the wok then add 4 Tbsp. oil, stir-fry the mean until the color changes. Remove and drain.

Put the ingredients in 2 in boiling water and cook for 10 seconds; remove and drain the vegetables. Add the meat and 3. Toss lightly, divide the mixture into 16 portions (filling).

To wrap the egg rolls, place the egg roll skin on working surface. Place a portion of the filling in the middle of the egg roll skin. Fold the lower third of the egg roll skin over the filling. Fold in the two ends and wrap filing. Moisten the top edge of the egg roll skin with mixture. Continue to wrap the egg roll skin. Rolls should be about 4 inches long.

Heat the wok, then add the oil. Heat the oil for deep-frying. Deepfry the egg rolls over medium heat for 4 minutes, or until they are golden brown. Remove and drain. Combine ingredients of 5 and use as a dipping sauce.

Makes enough for about 16 egg rolls.

Vegetables can vary for taste. Use egg rolls at room temperature, not frozen. Wing Hing brand is recommended. :) ENJOY!

Recipe #196 Cabbage Ramen Noodle Salad

CABBAGE/RAMEN NOODLE SALAD

1 pkg. chicken ramen noodles
5 to 6 c. shredded cabbage
1/4 c. green onions
2 tbsp. sesame seeds
1/2 c. slivered almonds (browned)

DRESSING:

Flavor pkg. from noodles
3 tsp. vinegar
2 tsp. sugar
2 tsp. oil
1/2 tsp. pepper

Crush noodles slightly, put in colander and pour 1 cup boiling water over the noodles to soften. Drain well. Mix all salad ingredients except almonds. In a covered glass combine dressing ingredients. Shake well and pour over salad. Stir until evenly coated. Add almond and chill 2 to 3 hours before serving.

Recipe #195 Cookie Crust Blueberry Pie

Cookie Crust Blueberry Pie

This Cookie Crust Blueberry Pie Recipe becomes extra tasty with a vanilla waffer cookie crumb crust!

Cookie Crumb Crust:
2 cups fine vanilla wafer crumbs
1/2 cup melted butter
1/3 cup sugar
Combine all ingredients; press over bottom and up sides of 9-inch pie plate. Bake at 400° for 10 minutes. Cool then fill.

Filling
6 cups fresh blueberries, divided
1/4 cup sugar
2 tablespoons water
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon butter
1 tablespon lemon juice
whipped cream or purchased whipped topping

Directions:
Combine 2 cups berries, sugar and 2 tablespoons water in large saucepan; bring to a full boil. Dissolve cornstarch in 1/4 cup cold water; add to blueberry mixture. Return to the boil, stirring constantly.

Reduce heat to low and cook, stirring, for 2 minutes. Remove from heat. Stir in butter, lemon juice and remaining 4 cups of blueberries. Spoon into crumb crust. Let stand 3 hours until set. Serve with whipped cream or topping.Serves 8.

Quick tip: Use a store bought cookie crust in place of the homemade version.

Recipe #194 Mexican Beef Salad

MEXICAN BEEF SALAD

1 lb. ground beef
1 head lettuce
1 basket cherry tomatoes
1 sm. onion
1 pkg. Doritos
1 can kidney beans
1 c. grated Cheddar cheese
1 bottle French dressing
2 avocados
1 pkg. taco seasoning

Brown meat and drain off fat. Add taco seasoning. Drain beans and mix with meat mixture. Tear lettuce into bite-size pieces. Cut cherry tomatoes into halves. Slice onion very thin. Grate cheese. Peel and slice avocados.

Toss all ingredients with salad dressing. Crunch a bag of Doritos, add to salad. Garnish top with whole Doritos, tomatoes and remaining avocado. You can omit the beef, if you prefer. Use French dressing and taco seasoning sparingly.

Recipe #193 White Lasagna

WHITE LASAGNA

8 oz. lasagna noodles
1 lb. ground beef
1 c. finely chopped celery
3/4 c. finely chopped onion
1 clove minced garlic
2 tsp. basil
1 tsp. oregano
3/4 tsp. salt
1/2 tsp. Italian seasoning
1 c. half and half cream
1 (3 oz.) pkg. cream cheese
1/2 c. dry white wine
2 c. shredded cheddar cheese
1 1/2 c. shredded gouda cheese
12 oz. cream style cottage cheese
1 slightly beaten egg
1/2 tsp. pepper
12 oz. Mozzarella cheese, sliced

Cook noodles according to directions; drain. Set aside. In a skillet cook ground beef, celery, onion and garlic until meat is browned and vegetables are tender. Drain fat from skillet. Stir in basil, oregano, salt, pepper and Italian seasoning. Add cream and cream cheese. Cook and stir over low heat to melt cheese. Stir in wine. Gradually add cheddar and gouda cheeses, stirring and heating until cheese is nearly melted. Remove from heat. Stir together cottage cheese and egg. Layer 1/2 of the noodles in a greased 9"x13" dish. Top with 1/2 of meat sauce, 1/2 of the Mozzarella cheese. Repeat layers. Bake uncovered at 350 degrees for 30 to 35 minutes. Let stand 10 minutes before serving.

Recipe #192 Angel Food Cake

Ingredients

* 1 3/4 cups sugar
* 1/4 teaspoon salt
* 1 cup cake flour, sifted
* 12 egg whites (the closer to room temperature the better)
* 1/3 cup warm water
* 1 teaspoon orange extract, or extract of your choice
* 1 1/2 teaspoons cream of tartar

Directions

Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.

Recipe #191 Mango Salsa

This stuff is seriously the best!!

1 pineapple
2 large mangoes
3 kiwi
2 peppers (green, red, yellow, orange, whatever)
1 large red onion
2 jalepeno peppers
1 cucumber
2 tomatoes
juice of 3 limes
1 bunch of cilantro chopped. That's it. Sometimes I like to put the lime juice, cilantro, and jalepeno peppers in a blender and then mix it in.

From the kitchen of Cynthia Atchley